My Food Philosophy
My beliefEveryone is a chef, we all need to prepare and eat food every day and I'm here to help make this process as engaging, fun and packed with as much flavour as possible.
My vision is simple - I always use high quality, traceable and seasonal ingredients, using consistent techniques, balancing textures with a range of styles.
My mantra for producing healthy and tasty food is:
Simplicity, Sustainability and Digestibility
Simplicity
Food simplicity is a celebration of pure flavours and minimalism on the plate. It's about letting the natural essence of each ingredient shine through, without excessive embellishments or complicated techniques. From a perfectly ripe tomato drizzled with olive oil to a crusty loaf of bread accompanied by cultured salty butter, simplicity in food emphasises quality over quantity and highlights the beauty of simplicity itself. It's a return to basics, where the focus is on fresh, seasonal ingredients prepared with care and respect for their innate flavours and textures. In a world often overrun with culinary extravagance, food simplicity offers a refreshing reminder that sometimes, less truly is more.
Sustainability
Food sustainability is all about going back to basics – letting nature lead the way. It's about savoring local flavours, reducing waste, and nurturing the Earth. When we embrace sustainability, we honor the interconnectedness of all living things and cultivate a more harmonious relationship with the food we eat.
Digestibility
Digestible nutrition emphasizes the consumption of whole, minimally processed foods that are easily absorbed and utilized by the body. By prioritizing nutrient-dense options and promoting gut health, digestible nutrition ensures that we maximize the benefits of what we eat, supporting our overall well-being and vitality.
